Three little words... a la mode. This month's Daring Bakers Challenge brings us both cake and ice cream- and its practically recession proof. With a few pantry/refrigerator staples and a bar of emergency chocolate, (hey, you never know when a craving will strike) I was able to create 2 4inch mini cakes and a huge bowl of ice cream that gives Breyers Vanilla a run for its money.
For the cake I used Ghirardelli Semi Sweet Chocolate because I love the taste and it works really well for baking. The ice cream was Wendy's recipe, slightly tweaked by first infusing the half and half with vanilla bean. Since I do not have an ice cream maker I have never made ice cream before but David Lebovitz's low tech instructions worked so well now I know I don't need one! The February 2009 challenge has been brought to you by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. They chose Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
7 comments:
Yum, this looks so tasty! Glad the low-tech ice cream method worked out...sounds terrific!
wow this looks great! Wonderful job on the challenge.
Good for you for using the low-tech method. Your cake and ice cream look great.
Your cake looks beautiful!! Well done!
Mmmm, there's nothing more perfect than chocolate and vanilla.
Nice job, it looks fantstic!
That looks just perfect. Little rounds of yum!
Oh my, that looks great!!!
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